Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

Published 2010 View Full Article

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Title
Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 99, Issue 2, Pages 115-120
Publisher
Elsevier BV
Online
2010-02-12
DOI
10.1016/j.jfoodeng.2010.02.005

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